1. To make the pea puree, heat a film of olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 4–5 minutes until soft.
2. Add peas and stock, bring to a simmer, and cook for 3–4 minutes until peas are tender. Remove from heat and blend until smooth with lemon juice. Season with salt and pepper to taste, then cover to keep warm.
3. Bring a large saucepan of salted water to the boil. Cook spaghetti according to packet instructions, then drain and toss with lemon zest, lemon juice, extra virgin olive oil and baby spinach. Season to taste.
4. Meanwhile, heat a non-stick frying pan over medium heat. Add prosciutto slices and cook for 1–2 minutes on each side until crisp. Remove and drain on paper towel.
5. Wipe out the pan and return to medium-high heat with 1 tbsp olive oil. Season scallops with salt and pepper, then sear for 1–2 minutes per side until golden and just cooked through.
6. Divide the pea purée between plates and top with lemon oil spaghetti. Arrange scallops over the top and finish with shards of crispy prosciutto.
7. Serve immediately.

• Place the scallops in a shallow bowl, add the soy sauce, grated ginger, garlic, and sesame oil. Turn to coat and allow them to marinate for at least 15 minutes.
• Cook the noodles according to the package instructions. Drain and set aside.
• In a small bowl, whisk together the sauce ingredients and then set aside.
• Cook the edamame in a pot of boiling water for a few minutes, drain well.
• Add a film of oil and stir-fry the capsicum, carrot and the white part of the spring onions for about 2-3 minutes. Remove the vegetables from the pan and set them aside.
• In the same pan, add a little more oil if needed. Add the marinated scallops, making sure not to overcrowd the pan. Cook for about 1-2 minutes per side, or until they’re nicely seared and opaque in the center. Take care not to overcook them.
• Return the cooked vegetables to the pan with the scallops. Add the cooked noodles and the sauce mixture. Toss everything together gently, ensuring all ingredients are well coated with the sauce. Cook for an additional minute to heat through.
• Divide the ginger scallops, vegetables, and noodles among serving plates. Garnish with additional spring onions and sesame seeds.

• In a small bowl, mix together the softened butter, miso paste, soy sauce, and lemon juice until smooth. Set aside.
• Pat the scallops dry with paper towels and season with a little salt and pepper.
• Heat the olive oil in a large pan over medium-high heat. Sear the scallops for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• Lower the heat and melt the miso butter in the same pan, letting it bubble gently. Add the scallops back into the pan to coat them in the butter, then remove from heat.
• Cook the noodles according to the package instructions. Drain and rinse under cold water, then set aside.
• In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, garlic, grated ginger, honey, and sesame seeds.
• Toss the cooked noodles with the sesame sauce until evenly coated. Add the sliced cucumber and carrot.
• Serve the noodles with the scallops, garnish with spring onion.

300 g Shore Mariner Raw Scallops

• In a large pan, heat a film of oil and cook the bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving some of the bacon fat in the pan.
• In a separate pot, heat the remaining olive oil and sauté the onions over medium heat until softened, about 3-4 minutes.
• Add the garlic and cook for another minute.
• Stir in the Arborio rice, allowing it to toast for 1-2 minutes until the edges become translucent.
• Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
• Gradually add the warmed stock, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding the next. This process should take about 18-20 minutes.
• Once the rice is cooked and creamy, stir in the crispy bacon, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste.
• Pat the scallops dry with a paper towel and season with a little salt and pepper.
• In the same pan, heat a film of oil and a knob of butter over medium-high heat.
• Sear the scallops for 2-3 minutes per side until golden and cooked through. Set aside on a plate.
• Divide the risotto among plates and top with seared scallops.
• Garnish with freshly chopped parsley.